2 posts tagged “onions”

Last night, our friends Don and Pam had come down to San Francisco for an arts and crafts festival. So, since I often eat at their house up in Citrus Heights, I figured it was only fair I return the favor. They brought a bottle of Topel's '05 Pinot Noir, and I made a Guinness beef stew and served it with some fresh country white sourdough and Kerrygold butter.

Ingredients:
2 boneless beef sirloin, cut into 1 inch cubes
Salt and freshly ground pepper to taste
All-purpose flour for dredging
4 tbsp unsalted Kerrygold Irish butter
1/4 cup canola oil
4 medium onions, chopped
2 cups beef stock
2 cups Guinness
5 carrots, peeled and thickly sliced
4 parsnips, peeled and thickly sliced
1 medium turnip, peeled and cut into 1 inch pieces
1/2 cup pearl barley

Season the meat with salt and pepper and dredge in flour. In a stockpot or large saucepan over medium heat, melt the butter with the oil. Cook the meat on all sides for 5 to 7 minutes or until evenly browned. Remove from the pot. Stir in the onions and cook for 3 to 5 minutes or until soft.

Return all the meat to the pot and add enough of the beef stock and Guinness to cover. Bring to a boil, reduce the heat to medium-low, and simmer for about an hour or until meat is nearly tender. Add the carrots, parsnips, turnip,  and barley and cook for 30 to 40 minutes, or until the vegetables and meat are tender and stew is thickened.

This year, this was my contribution to Thanksgiving Dinner at the in-laws'. I was sent home with a mere bite left.

Ingredients

7 Tbs. unsalted butter
2 Tbs. minced fresh sage
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup caramelized onions
2 cups Arborio rice
1 tsp. minced fresh rosemary
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.

In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.

In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.

Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.

When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 Tbs. butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately. Serves 6.